Fenaroli's Handbook of flavor ingredients
Subtitle: adapted from the Italian language works of Giovanni Fenaroli
By: edited, translated, and rev. by Thomas E. Furia and Nicoló Bellanca.
Edition: 2d ed.
Publisher: CRC Press
Published: 1975
Place of publication: Cleveland
Language: eng
Number of pages: 1479
Subjects: Flavoring essences -- Handbooks, manuals, etc.
Other titles: Handbook of flavor ingredients.
Notes: Includes bibliographies and index.
At head of title: CRC.